Stuffed Mushrooms Two Ways

Ingredients Instructions

14 mushrooms (brown or button) 100 grams shredded cheese Sea Salt Freshly ground black pepper

Bacon and Chili Filling

3 rashers short cut bacon, diced 1/4 brown onion, finely chopped 1 long red chili, finely chopped 200 milliliters sour cream

Tuscan Filling

200 milliliters sour cream 1/2 teaspoons garlic powder 1 teaspoons rosemary, finely chopped 1 teaspoons parsley, finely chopped

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1. Remove and discard the stems from the mushrooms.
2. For the bacon and chilli filling: Using a hotplate or frying pan, cook the bacon and brown the onion until caramelised. Once cooked, set aside to cool. In a bowl combine the chilli, sour cream, then season with salt and pepper. Add the bacon and onion. Stir to combine.
3. For the Tuscan filling: In a bowl combine the sour cream, garlic powder, rosemary, parsley, season with salt and pepper.
4. Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C- roasting setting). If you are using a Weber Q barbecue, set up your barbecue with a convection tray and trivet.
5. Using a spoon fill the centre of each mushroom with the fillings.
6. Top the stuffed mushrooms with a sprinkle of grated cheese.
7. Roast the mushrooms over indirect medium heat for 10 to 15 minutes, with the lid closed, or until the cheese turns golden brown.
8. Roast the mushrooms over medium heat for 10 to 15 minutes, with the lid closed, or until the cheese turns golden brown.